Polenta, olive and sesame cubes with caramelised peppers

Polenta, olive and sesame cubes with caramelised peppers

These polenta, olive and sesame cubes make great little snacks or canapés. If you’re entertaining, you can prepare them well ahead of time.

Polenta, olive and sesame cubes with caramelised peppers

  • Serves icon Makes 20
  • Time icon 20 min to make, plus cooling

These polenta, olive and sesame cubes make great little snacks or canapés. If you’re entertaining, you can prepare them well ahead of time.

Nutrition: per serving

Calories
84kcals
Fat
4.4g (1.1g saturated)
Protein
3g
Carbohydrates
8g ( 1.4g sugar)
Salt
0.6g

Ingredients

  • 110g pitted black olives in herbs
  • 110g pitted green olives stuffed with red pepper
  • 20g fresh flatleaf parsley, leaves chopped
  • 60g Parmesan, grated (or vegetarian alternative)
  • 750ml vegetable stock
  • 175g quick-cook polenta
  • 50g sesame seeds
  • 1/2 x 310g jar caramelised peppers (try The Bay Tree from Waitrose)
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Grease a 27.5 x 17.5cm tin with a little olive oil.Place the olives and parsley into a food processor and blitz until roughly chopped but not smooth. Spoon into a bowl, mix in the Parmesan and set aside.
  2. In a large saucepan, bring the stock to the boil, whisk in the polenta and reduce the heat to low. Simmer, stirring, for 5 minutes until thick and less grainy. Remove from the heat, stir in the olive mixture and tip into the prepared tin. Set aside for 20 minutes to cool and set.
  3. Turn the polenta slab out onto a board. Cut into 20 equal-sized pieces. Put the sesame seeds into a bowl and use to coat the polenta cubes all over. Place on a foil-lined baking tray and grill for 5 minutes, turning once until lightly golden. Serve warm or cold with caramelised peppers.

Nutrition

Nutrition: per serving
Calories
84kcals
Fat
4.4g (1.1g saturated)
Protein
3g
Carbohydrates
8g ( 1.4g sugar)
Salt
0.6g

delicious. tips

  1. You can prepare these well ahead of time. Cover and keep in the fridge, then grill them just before serving.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Make-ahead Christmas dinner recipes

Oat biscuits with herbs and goat’s cheese

Forget blinis, chef Raymond Blanc’s combination of herby goat’s cheese...

Save recipe icon Save recipe icon Save recipe

August seasonal recipes

Polenta and chard chips with rich tomato sauce

Forget potato fries – Zita Steyn’s polenta and chard chips...

Save recipe icon Save recipe icon Save recipe

Polenta recipes

Polenta with griddled veg

This easy Italian recipe is a colourful, veg-packed alternative to...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.